The 7 Best Beef Steaks Ranked by Flavor, Tenderness, and Value

Some steaks are buttery and tender enough to make you rethink life. And there are some that make you wonder why you paid so much for so little.

If you’re here, you’re probably hunting for the best steaks – either for at home or for eating at a restaurant.

It all comes down to a single thing – whether a single cut is worth your money or not?!

In this post, I bring you my breakdown of the seven best steaks, ranked by flavor, tenderness, and, of course – value.

Since this is my own opinion based on my experience, it might differ from yours, but I think all meat lovers would mostly agree with this list.

1. Ribeye – The King of Flavor

Best for: Steak lovers who want richness and a melt-in-your-mouth bite.

If you’re after big, bold beefy flavor, the ribeye is king. It’s cut from the rib section, where the marbling runs wild—that’s the beautiful intramuscular fat that melts into the meat as it cooks, creating a rich, juicy steak that’s basically the definition of indulgence.

The best part? The “eye” of the ribeye (the center) stays tender and buttery, while the cap (aka the spinalis) is packed with even more intense flavor and a slightly firmer texture.

Whether you grill it, pan-sear it, or reverse-sear it, a ribeye is built to impress. Just don’t skip the rest period—this beauty needs a few minutes to relax after cooking so all that flavor stays locked in.

2. Tenderloin (Filet Mignon) – The Softest Bite

Best for: When you want something fancy, tender, and easy to cook perfectly.

If tenderness is what you’re after, the tenderloin has no competition. This cut comes from a muscle that barely gets any exercise, which is why it’s insanely soft—like cutting through butter.

But here’s the thing: while the filet mignon is known for its silky texture, it’s not the most flavorful steak. It’s lean, with almost no marbling, so it relies heavily on how you season and cook it. A good sear and a finishing touch of butter (and maybe some garlic and rosemary) can take it from “meh” to mouthwatering.

Related: Is Dry Aged Steak Really Worth The Hype?

This is the steak to impress someone who’s not into overly fatty cuts but loves that fork-tender bite. Bonus? It’s hard to mess up, making it a go-to choice for date nights and special occasions.

3. Strip Steak (NY Strip) – Best Steakhouse Cut

Best for: Steak lovers who want bold flavor without the ribeye’s richness.

The strip steak is the perfect middle ground between tenderness and flavor. It’s not as rich as a ribeye or as soft as a tenderloin, but it nails the balance with a hearty bite and a satisfying beefy punch.

Cut from the short loin, the strip steak has a bold, meaty flavor with a decent amount of marbling. The outside crusts up beautifully when seared, giving you that steakhouse-level char.

In some parts of the world—like Europe and Croatia—it’s often referred to as rump steak (ramstek), although in the U.S., rump steak typically refers to a different cut taken from the hindquarter.

This is the steakhouse staple for a reason: dependable, flavorful, and impressive on the plate.

4. Hanger Steak – The Butcher’s Secret

Best for: People who want a flavorful, underrated cut that punches above its price point.

Hanger steak used to be called the “butcher’s steak” because butchers would keep it for themselves instead of selling it—and once you taste it, you’ll understand why.

This cut hangs (literally) between the rib and the loin, soaking up all that rich, beefy goodness.

It’s incredibly flavorful, with a bold, almost earthy taste that’s hard to beat. The texture is somewhere between a strip steak and a flank steak—tender, but with a satisfying chew that reminds you it’s the real deal.

Related: The Real Reason You’re Overpaying for Meat at the Supermarket

The key to a perfect hanger steak is cooking it hot and fast to medium-rare at most. Anything past that, and it starts to lose its tenderness.

Slice it thin across the grain, and you’ve got a steak that feels like a hidden gem.

5. Flat Iron Steak – Affordable but Awesome

Best for: Budget-conscious steak lovers who want premium taste without the premium price.

The flat iron steak is proof that you don’t have to spend a fortune for an amazing steak. Cut from the shoulder (or “chuck”), this steak is surprisingly tender for a working muscle.

In fact, it’s often ranked just below the tenderloin when it comes to softness—but unlike the tenderloin, it’s packed with rich, beefy flavor.

Its even thickness makes it a dream to cook. Whether you grill it or pan-sear it, the flat iron develops a beautiful crust while staying juicy inside.

And since it’s typically one of the most affordable steaks at the butcher counter, it’s a no-brainer for steak nights on a budget.

Pro tip: Don’t overcook it! Like the hanger steak, flat iron shines brightest when cooked to medium-rare and sliced thinly against the grain.

6. Picanha (Coulotte Steak) – A Brazillian Favorite

Best for: Grilling enthusiasts who love big flavors and a dramatic presentation.

If you’ve ever been to a Brazilian steakhouse, you’ve probably seen picanha—those perfectly charred, crescent-shaped slices served off the skewer.

This cut, also known as the coulotte or rump cap, is hugely popular in Brazil for a reason.

Picanha comes from the top of the sirloin and has a thick fat cap that adds insane flavor when cooked properly. The meat itself is lean but incredibly juicy thanks to that layer of fat, which bastes the steak as it sears.

Related: “Red Meat Is Bad For You” – Why I Think It’s a Lie

When grilled or roasted, it forms a crispy, salty crust while the inside stays tender and beefy.

For the best results, score the fat cap, season it generously, and cook it to medium-rare. Slice it against the grain, and you’ll get juicy, flavorful bites every time.

7. Chuck Eye Steak – The Poor Man’s Ribeye

Best for: Ribeye lovers on a budget who don’t want to sacrifice flavor.

If you love ribeye but not the price tag, the Chuck Eye steak is your go-to.

Cut from the same part of the cow (just a little further down the rib section), the chuck eye shares the ribeye’s rich marbling and bold flavor—but at a fraction of the cost.

It’s often called “the poor man’s ribeye” for a reason. While it’s not quite as tender as a ribeye, it comes close and still delivers that juicy, beefy goodness steak lovers crave.

The key is to cook it hot and fast—treat it like a ribeye and aim for a nice crust with a medium-rare center.

Pro tip: Since chuck eye steaks can be smaller and a bit irregular in shape, keep an eye on them as they cook to avoid overcooking the thinner spots.

What do you think—did your favorite steak make the list? Or do you have a go-to cut that deserves more love? Let me know your pick and why it’s the best! I’m always up for a good steak debate (and maybe some new ideas for my next cookout).